Text 18354, 81 rader
Skriven 2011-11-27 23:30:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: Submariners
===================
 -=> On 11-27-11  19:52,  Hap Newsom <=-
 -=> spoke to Ruth Haffly about various & tastes 185 <=-

 HN> When a navy ship crosses the equator 
 HN> the sailors aboard become Shellbacks 
 HN> in a ceremony presided over by the
 HN> venerable ruler of the deep: Davy Jones.
 HN> When a ship crosses the 180th meridian 
 HN> (the international date line) it enters
 HN> the domain of the Golden Dragon...IF a ship
 HN> is fortunate enough to  cross both those lines
 HN> at the same time (only one place on earth you
 HN> can do THAT), the the sailors become not just
 HN> shellbacks but GOLDEN SHELLBACKS, as well as
 HN> Golden Dragons. A very small and exclusive club
 HN> indeed! 
 
And why do I think that the skipper arranges that for his crew if he can
do so consistent with orders:-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hot Individual Sub Sandwiches
 Categories: Sandwich
      Yield: 4 servings
 
     12    Round Kaiser rolls (spring
           -for the good stuff)
      1 lb Deli ham lunchmeat
      1 lb Hard salami lunchmeat
      1 lb Turkey breast lunchmeat
      1 lb Sliced mozzarella cheese
    1/2    Yellow onion, thinly sliced
    1/4 c  Italian Dressing
           -Oregano (or Italian
           -seasoning)
     12    Sheets aluminum
 
  Preheat oven to 350 degrees. Slice Kaiser rolls and lightly
  brush 1 teaspoon of dressing over each side. Divide the meat
  among 12 rolls and stack on bottom half of each roll using
  at least a few slices of salami per roll. Add a few onions
  on top of the meat, then 2 slices of cheese per roll.
  Sprinkle lightly with oregano or seasoning and add top of
  roll. Wrap each in aluminum foil making 12 flying-saucer
  looking wraps and pop in oven for 15 minutes. Serve warm
  right in the foil.
  
  <<<<<<<<<<<<<<    TIP's  CORNER    >>>>>>>>>>>>>>>
  
  SANDWICH BITS: If you're making grillled sandwiches,
  Follow these quick tips to keep em' easy-to-eat:
  
  * Use firm bread that won't disintegrate when you pile
  on the ingredients.
  
  * Slice vegetables, meats and cheeses evenly and on the
  thin side so that they stack up well.
  
  * For skillet sandwiches, press the sandwich down in
  the skillet to keep it compact and to ensure that the
  cheese melts evenly. If the sandwich is not too tall,
  you can push it down with your hand; if it's bulky,
  weight it down with a small skillet or a large onion
  or potato.
  
  * Once the sandwich is made, don't mess it up when you
  cut it. Use a serrated knife and a gentle sawing motion.
  Don't push down; let the knife do the work.
  
  From: Paul Casey                      Date: 10-21-00
  Recipes
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:33:16, 27 Nov 2011
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)